Cheesy Taco Spaghetti
For the perfect twist on Taco Tuesday or spaghetti night, make Cheesy Taco Spaghetti! Seasoned ground beef and pasta mixed with a cheesy sauce and baked until hot and bubbly--a satisfying and easy dinner the whole family will enjoy.
Servings: 6
Calories: 442kcal
Ingredients
- 8 ounces spaghetti
- 1 pound lean ground beef
- 1 1-ounce package taco seasoning
- ⅔ cup water
- 1 10.75-ounce can cream of chicken soup
- 1 10-ounce can Rotel diced tomatoes and green chilies
- 8 ounces Velveeta cheese cubed
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 350ºF. Lightly coat a 2-quart baking dish with non-stick cooking spray; set the dish aside.
- Boil the spaghetti according to the package directions until al dente. Drain well and set aside.
- Crumble the ground beef into a large skillet and cook over medium-high heat until browned. Drain off the fat. Add the taco seasoning and water to the meat in the skillet. Bring to a light simmer and cook for 5 minutes, stirring often.
- Stir the cream of chicken soup, Velveeta cheese, and Rotel into the taco meat. Reduce the heat to low and cook until the cheese melts, stirring often. Add the cooked spaghetti and stir well.
- Pour the spaghetti mixture into the prepared dish. Top with the shredded cheddar cheese.
- Bake the casserole uncovered for 30 minutes until hot and bubbling around the edges. Cool slightly before serving.
Nutrition
Calories: 442kcal | Carbohydrates: 33g | Protein: 36g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 828mg | Potassium: 504mg | Fiber: 1g | Sugar: 4g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 436mg | Iron: 3mg